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Feta Cheese and Cumin Crackers

Rather like a savory and earthy whole wheat cookie with salty and tangy Feta cheese and aromatic, spicy ground roasted cumin seeds, these crackers puff up a bit in the oven but hold together perfectly, while maintaining a delightful chewiness. They are an ideal accompaniment to soups, such as with spicy sweet potato and peanut soup with black beans.

Tossing or stirring frequently, toast the cumin seeds in a dry skillet or small saucepan over medium-low heat for 5 minutes or until the seeds have darkened a few shades and are fragrant. Remove from heat and grind to a fine powder in a spice mill or coffee grinder.

Preheat an oven to 350° and line a baking sheet with parchment paper.

In a large bowl, combine the cumin, flours, baking soda, salt, olive oil and Feta. Rub together with your fingers to combine until the mixture resembles coarse crumbs.

Make a well in the center of the mixture and pour in the milk. Stir until just combined, being careful not to overmix.

Wrap the dough in plastic wrap and chill for 45 minutes to 1 hour.

Divide the dough in half. On a well floured board, roll the dough out until it is about 1/4 inch thick. Cut into roughly 2 1/2 inch rounds and transfer to the prepared baking sheet. Roll out the extra dough and repeat.

Prick the rounds with a fork and bake for 25 minutes or until the crackers are browned on the top. Remove from heat and cool on a wire rack.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.